Grilling fall off the bone port ribs

[spidey07]

I figured I'd grill some ribs.

three racks of baby-back pork ribs.

I put a nice rub on them and grilled (indirect) at 225-250 degrees for about two hours.

while the flavor was great they were VERY dry and overcooked.

What did I do wrong? Should I put a pan of water under them? Boil them first and just finish on the grill?

I've had ribs before that were just juicy and literally the meat falls of the bone. I want to make that. Any suggestions? I've searched the net and it seems like BBQ techniques range all over the place for ribs.

thanks

 

[Hayabusa Rider]

Try these suggestions.

Brine the ribs for at least 6 hours. I cannot overstate the positive effect this will have on the finished product. To make one of gallon of brine, take two cups white vinegar, and add about a quarter cup of salt. Add water to make one gallon. The proportions are not hard and fast, but do NOT omit the salt! It isn't a brine otherwise.

Cook covered!!! It WILL dry out your food otherwise. Haved a pan of water in the grill to keep the meat moist.

You will want to bring up the temp a bit. Cooking at the temp you use will take about 6 to 8 hours. What I often do is smoke the ribs for about 2 or 3 hours, then finish them in the oven (use a pan of water) at about 300 for a couple more hours.

Speeds things up, but works well.

 

[johnjbruin]

Try this
http://www.foodnetwork.com/foo...OOD_9936_11125,00.html

 

[95SS]

All I do is dry rub them, wrap them in plastic wrap and foil, bake @ 300 for 2 hours or so, then slap them on the grill and sauce them. Works every time.

 

[spidey07]

yeah, judging from those recipes I was missing some moisture.

wanted to make a mop but actually had a hard time finding a good recipe.